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BBQ Chicken and Bacon Pizza

Homemade BBQ chicken and bacon pizza baked until golden brown and topped with sliced green onions.
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This BBQ chicken and bacon pizza is sweet, smoky, cheesy, and a little spicy. Made with leftover chicken, crispy bacon, melty cheese, red onion, and pickled jalapeños, it's perfect for an easy pizza night at home.

  • Author: George
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 batch Small Batch Pizza Dough for Two
  • 2 to 3 tablespoons BBQ sauce, for the pizza
  • 5 ounces cooked shredded chicken
  • 2 tablespoons BBQ sauce, for the chicken
  • 2 slices bacon, cooked but not too crisp, then chopped
  • 2 tablespoons thinly sliced red onion
  • 2 tablespoons chopped pickled jalapeños, drained
  • 3 ounces shredded Colby Jack cheese (about 1 cup)
  • ⅓ cup shredded mozzarella cheese 
  • 1 green onion, thinly sliced, for serving
  • Additional BBQ sauce, for drizzling, optional

Instructions

  1. Preheat the oven to 450–475°F with a pizza pan or pizza stone inside. If using a pizza stone, preheat it for at least 30 minutes.
  2. Stretch the pizza dough into a 10- to 12-inch round.
  3. Spread 2 tablespoons of BBQ sauce evenly over the dough, leaving a small border around the edge.
  4. In a small bowl, toss the shredded chicken with the remaining 2 tablespoons of BBQ sauce. Spread the chicken evenly over the pizza.
  5. Sprinkle the Colby Jack cheese over the chicken. Top with the red onion, pickled jalapeños, and bacon. Finish with the mozzarella cheese.
  6. Bake for 12–14 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Baking time may vary depending on your oven temperature and pizza pan or stone.
  7. Top with sliced green onions and drizzle with additional BBQ sauce, if desired. Slice and serve immediately.

Notes

  • Customize to your taste: Use the topping amounts as a guide. Feel free to add more cheese, red onion, or pickled jalapeños if you like.
  • Use about 5 ounces of shredded chicken for the best balance of toppings for a 10- to 12-inch pizza.
  • Cook the bacon until it's just cooked through. It will continue to crisp up in the oven.
  • Drain the pickled jalapeños well to prevent excess moisture.
  • If using a pizza stone, preheat it for at least 30 minutes before baking.
  • In my oven, the pizza baked in about 14 minutes at 450°F and 12 minutes at 475°F, but baking times may vary.

Find it online: https://www.myeclecticbites.com/bbq-chicken-bacon-pizza/